These elegant bars of flaky cookie with a chocolate and nut topping are just about as good as it gets and a guaranteed enhancement to any celebration. Talk about sinful. You can hear your arteries slamming shut with every bite. Oh well. You can start that diet tomorrow.
1/2 recipe Scottish Shortbread
1, 16-ounce bag of semi-sweet chocolate chips
About 1 ½ cups of finely chopped walnuts
Prepare the shortbread dough as directed in the recipe. Press the dough into a rectangular, preferable Pyrex, baking pan. When the shortbread is done, (remember, not brown, just the palest buff or egg shell color), remove from the oven and quickly scatter the chocolate chips over the top. Return to the oven and leave just until the chocolate chips melt, about three minutes. With a spatula, quickly spread the chocolate evenly and scatter the chopped nuts over it. Use the palm of your hand and gently press the nuts into the chocolate. Cut into bars about one inch by three inches. |
